Turkey Veggie Chili
A hearty, veggie-loaded chili made with lean turkey, bold spices, and a slow simmer that brings everything together in one cozy pot.
Servings 8 servings
Calories 360kcal
Equipment
- 1 Soup Pot
- 1 Soup Ladle
Ingredients
- 1 pound ground turkey or chicken
- 2 cloves garlic, minced
- 1 large onion, diced
- 1 bell pepper, diced
- 1 zucchini diced
- 2 tablespoons dry mustard
- 2 tablespoons chili powder
- 2 tablespoons smoked paprika
- 60 ounces canned black beans do not drain (that’s 4 cans)
- 15 ounce can pumpkin puree
- 28 ounce can stewed tomatoes do not drain
- 1 tablespoon brown sugar
- 2 cups spinach chopped
Instructions
- In a large dutch oven over medium heat, cook meat the ground turkey meat with the onion, bell pepper and zucchini. Add the dry mustard, chili powder and smoked paprika and allow it to toast while browning the meat and sauteing the vegetables.
- Add the garlic and sautéing until it becomes fragrant, about 1 minute.
- Add the black beans, pumpkin puree, brown sugar and canned tomatoes, stir well to combine.
- Cover pot and simmer over low heat for two hours, stirring occasionally. You may need to add a cup or so of water, just keep an eye on it.
- At 1½ hours, add the chopped spinach. Stir well and continue to simmer for another half hour. Serve with your favorite chili fixin's and enjoy!
Nutrition
Calories: 360kcal | Carbohydrates: 52g | Protein: 27g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 1121mg | Potassium: 1350mg | Fiber: 20g | Sugar: 8g | Vitamin A: 11167IU | Vitamin C: 43mg | Calcium: 167mg | Iron: 8mg
